Peppercorn-Crusted Filet Mignon with Port Jus
Photography: Becky Luigart-Stayner; Lydia DeGaris-Pursell; 
Filet mignon is a lean cut of beef, and pairing the filet with fat-free orzo provides the opportunity to whisk in chilled butter to finish the sauce.
| Servings:4 servings (serving size: 1 steak and 1 tablespoon jus) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 2 teaspoons cracked black pepper
- 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
- 1/4 teaspoon salt
- 1/2 cup port or other sweet red wine
- 1/2 cup fat-free less-sodium beef broth
- 1 tablespoon chilled butter, cut into small pieces
Amount Per
Serving
- fat:12 g
- sodium:313 mg
- calcium:15 mg
- mono fat:4.3 g
- poly fat:0.5 g
- cholesterol:78 mg
- calories:257
- calories from fat:42 %
- iron:3.6 mg
- saturated fat:5.2 g
- protein:24 g
- carbohydrate:4.3 g
- fiber:0.3 g
directions
Heat a cast-iron skillet over medium-high heat. Rub pepper evenly over the steaks. Sprinkle salt over bottom of pan. Add steaks to pan; cook 2 minutes on each side or until browned. Remove steaks from pan; set aside.
Stir in port and broth, scraping pan to loosen browned bits. Reduce heat to medium. Return steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove steaks from pan. Reduce liquid to 1/4 cup. Remove pan from heat. Add butter to pan; stir with a whisk until melted. Drizzle sauce over steaks.
